Miso Glazed Chilean Sea Bass Recipe

Make the glaze

In a small bowl, whisk together white miso paste, mirin, sake, soy sauce, granulated sugar, grated ginger, minced garlic, and 1 teaspoon neutral oil until smooth and slightly runny. Taste and adjust balance: add 1–2 more teaspoons mirin or a pinch more sugar if you prefer sweeter.

Marinate the fish

Pat the sea bass fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Place fillets in a shallow dish or zip-top bag and brush or spoon two-thirds of the miso glaze over the top and sides of each fillet (reserve the remaining glaze for finishing). Cover and refrigerate for 20–30 minutes — no longer than 1 hour to avoid over-salting.

Sear the fillets

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Remove excess marinade from the underside of the fillets (so they sear), and place fillets into the skillet, presentation side down. Sear 2–3 minutes until a golden crust forms; do not move the fillets while searing.

Finish in oven and glaze

Flip the fillets carefully, add 1 tablespoon unsalted butter to the pan and spoon it over the fish. Transfer the skillet to the preheated oven and roast 6–8 minutes, or until fish registers 125–130°F (52–54°C) in the thickest part for moist, flaky fish. In the last 2 minutes of cooking, brush remaining miso glaze over the tops and return to oven just long enough to set the glaze (watch carefully to prevent burning). Remove from oven and let rest 2 minutes before serving.

Prepare vegetables

While the fish is marinating, prep all vegetables so they are ready to go (stir-fry moves quickly). Slice garlic, julienne ginger, cut scallions, trim broccolini/broccoli, slice bell pepper, and clean mushrooms.

Blanch firmer vegetables (optional)

To ensure even cooking, bring a pot of salted water to a boil. Blanch broccolini and baby carrots for 1 minute, then transfer to an ice bath to stop cooking. Drain and set aside. This step is optional if you prefer a firmer crunch and a longer stir-fry time.

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add sliced garlic and julienned ginger; stir for 10–15 seconds until fragrant but not browned. Add shiitake mushrooms and stir 30 seconds. Add red bell pepper, sugar snap peas, blanched broccolini and carrots; toss constantly for 1–2 minutes.

Finish vegetables

Push vegetables to the sides of the wok. Add light soy sauce, oyster sauce, rice vinegar, sesame oil and 3 tablespoons water or stock to the center; let bubble briefly, then toss everything together to coat. Cook another 30–60 seconds until vegetables are crisp-tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Sprinkle toasted sesame seeds and add scallion pieces; give one final toss. Remove from heat.

Keep warm

If the sea bass is still finishing in the oven, transfer the wok vegetables to a warmed serving dish and cover loosely to keep warm until plating.

Place a generous bed of wok vegetables on each plate. Top each with a miso-glazed Chilean sea bass fillet. Spoon any resting pan juices over the fish and vegetables. Garnish with additional toasted sesame seeds and serve with lime wedges on the side for squeezing over the vegetables and fish.